So I took a few different approaches as any aspiring chef wife would. I think it went something like marinating, grilling, ovening. Marinating it to death for 24 hours just praying this thing doesn’t die on me. Praying a second time that my husband stops buying these things because.. why!?!?! Just get a cut of meat I know what to do with already! Are there not a dozen other choices there?

Then, after the first epic fail, the unthinkable happens. My husband comes home with not one, but two London Broils. In my head I’m thinking, didn’t we realize we don’t like these things the first time? This time I thought maybe I would just put it in a crock pot and see what happens. What could really go wrong in a crock pot? Could it die again in there? Could I burn the house down? Will he stop this nonsense already and just bring home a chicken breast next time?

The moment of truth came at a friends house, because I had a photo shoot in the morning and was running so low on time that I threw the two London Broils in a crock pot with roast seasoning and carrots and hoped for the best. We showed up and I warned everyone I had no idea what was going to happen when I took the lid off of this thing. Everyone assured me that it would be fine, they would love me even if this was harder then a brick. My husband sliced a piece and to my surprise it was good!

Most recently, I got really brave and actually purchased one BY MYSELF at the grocery store. Literally I went to Giant and went directly to the meat section without passing go and picked myself up a brand new and shiny London Broil that I was going to go home and turn into a delicious dinner.

Seriously, who am I anymore!?!?!

When I Figured Out This Whole London Broil Thing

What I realized was that a London Broil was very similar to the cuts of meat they label as roasts or rump roasts. I noticed them to be a bit leaner, with a lot less marbling throughout and less fat on the outside as well. What I also noticed was that they are priced HALF THE PRICE of the roast cuts. Maybe my husband was on to something here?!?! They are almost always on sale. The London Broil I purchased was $7.00 and it was almost 3 lbs of meat. So winning when you have 4 kids!

I used my dutch oven that regularly collects dust inside my cabinet to make my Homestyle London Broil because I have a wonderful double burner on my gigantic stove so I figured, why not? It turned out to be the perfect way to cook my Homestyle London Broil because I was able to start it on the stove, browning both sides as well as my onions. Then slow cook it in the oven for a few hours, and to finish pop it right back on my double burner to make a delicious gravy out of the broth. I need to use this method more often because it was super easy!

Recipe Tips

I always say this when preparing meats but if you don’t have any course kosher salt in your life you need to get you some! It can take a just fine meal and make it so much better! I generously seasoned my London Broil with a mix of course kosher salt, cracked black pepper, onion salt, and granulated garlic. It is THAT EASY. Generously is the key word, do not be afraid to semi-coat your meat in the spices, just make sure you don’t over-do the onion salt due to the fact that you are using course kosher salt and beef stock as well.

All of those little bits and pieces and lovely brown color you get when cooking your onions is what I call flavor building. You can’t flavor build like this in a crock pot, that is why I didn’t just throw my ingredients in one. I would say you could totally use this recipe in a crock pot but the best way to do it would be exactly how the recipe says.

I just used a fork to pull apart my meat and it fell apart so easily. When making the gravy, I did not remove the meat. The stirring around helped pull apart the meat as well.

I did season to taste after everything was finished with just a pinch more salt and pepper. As with any recipe, if you feel it may be a tad bland, season to your own taste!

So where have I been? You know, to sum it up I’ve been super busy with my family. We have four little boys to take care of and since the baby was born last September I feel like I’m in survival mode everyday. I also have a relatively new photography business that is taking up quite a bit of my time. If you are in the Central Pennsylvania area go ahead and check me out! www.danacarvellphotography.com

My business is specializing in newborn and family photography and things have taken off to the point where I feel like I’m ignoring my first baby, my 3boys blog! I got a swift kick in the rear when I realized that I still get thousands of hits a day and I’m so missing my foodie community. It almost was like a big wake up call:

“Hello Dana! There are thousands of people reading your recipes everyday! You are killing in in stats, where are you!?!?”

It kind of just dropped on my lap, honestly. So here I am! I not only love doing this, it is like a breath of fresh air!

So i’ve decided to try to dedicate a little time each week to still posting and doing something that I ultimately love to do. I’ve had such a positive experience here and I love it! And of course, by the way, since upgrading my camera, and getting A TON of experience in taking pictures of people I’ve also grown so much in my food photography. Gone are the days of super over exposed images. 🙂 I also really love taking pictures of food because hello! Food does not move! Most of the time I’m chasing around toddlers. Don’t get me wrong, I love a challenge, but a subject that is motionless once in a while is so fun!

As I mentioned since our 4th boy was born last year I’ve been in survival mode. Little by little we are getting back to our own “normal” but it has taken quite some time. Just because our baby is 16 months old doesn’t mean things have gotten a whole lot easier, just different. More of chasing mom around the house begging to be carried around all day so that mom can literally do nothing, including cook for the rest of the family! haha In order to get healthy, whole foods into my own body I have resorted to a lot of smoothie recipes because… again…survival mode ya’ll!

I hesitated to post this Sunrise Protein Smoothie recipe because it seems so simple. At the same time I thought, why not!?!? This is real, this is what I’m eating, and I should share it. It doesn’t have to be super elaborate for readers to find it helpful. So here it is! 🙂

How to Choose the Best Protein Powder

This is one thing that made me hesitate to post this Sunrise Smoothie Recipe because I don’t want folks to pick a protein powder that contains a ton of unhealthy ingredients. In the back of my mind I’m saying:

“I’ve seen some really bad ones. Will someone choose that?”

So here. I’m telling you straight. Read the ingredient list. Look in the “naturals” section, and choose wisely. Choose organic if you can, try to find the shortest list of ingredients, and stay away from soy. I’ve actually seen partially hydrogenated oils in GNC’s protein powders, as well as a bunch of others. Like really GNC!?!?! How dare you throw horrible ingredients into a powder that is marketed to people trying to be healthy. These are the things that just simply anger me because it is necessary and dangerous. I love Food Babe and she has a list here that will help you choose. While mine is not on her list, I would still highly suggest all Vega products as they taste great and have worked very well for me!

I use Vega protein powders that are the best I’ve found. Yes, they are vegan. No I’m not following a Vegan diet. However their ingredients check out and I will be eating non-vegan foods the rest of the day so it is a nice change.

*This Slow Cooker Turkey Sweet Potato Chili is a fall favorite that is packed with nutrition and so delicious! With fall right around the corner you need this in your life! Throw all the ingredients in the slow cooker, and have a fantastic dinner waiting for you at the end of the day. P.S. It’s also a great way to hide extra nutrition in chili for kids who are skeptical of sweet potatoes!

I’m just going to come right out and say this….. I put sweet potatoes in chili way before it was cool on Pinterest. Like, years ago! I didn’t do it on purpose the first time, it went down like this:

I bought the expensive pre-cubed butternut squash at the grocery store and I never used it. My husband nagged me about it until one day I was like FINE I’LL PUT IT IN THE CHILI now shut up about me buying random stuff at the grocery store and let’s move on (the man has a point here though I must admit). So I threw the squash in my regular chili recipe and it was fantastic! How exciting it was when he arrived home after work and I had a new creation to share that made me look like a culinary genius. 🙂 Sweet and spicy for the win!

After the squash I gave sweet potatoes a go because we always have them on hand for making the kids sweet potato fries. I actually loved sweet potatoes even more, and the rest was history! That is until the Pinterest Pinnies were all like:

“Sweet potatoes in everything, all day everyday!”

“Sweet potatoes on fleek!” (still have no idea what that one means)

“Sweet potatoes all up in my chili!”

“Put sweet potatoes in your chili because it is cool now!”

You get the point. Everyone else figured out it was a rockin’ combo and then all of a sudden I was just a regular person again. *sigh*

Back before my culinary genius bubble burst I was actually using a stovetop chili recipe, however for my birthday last year my I received a brand new slow cooker from my mom! If you have followed other slow cooker recipes here, you might remember I had an ancient slow cooker that my mom was gifted for her bridal shower in the 80’s. No clue who bought that for her or why they thought she would ever use it (girl doesn’t cook) but it got me through a few babies and my first apartment. Shout out to the random relative who made that purchase and RIP awful baby poop colored slow cooker! With my shiny new slow cooker I realized how much tastier chili was in the slow cooker vs. on the stove top and I don’t think I will be looking back anytime soon! Shiny new slow cooker for another win!

Recipe Tips

I cut my sweet potatoes in small cubes (pictured below), however when the chili was done they were pretty well cooked. So much so that they disappeared into the chili a bit. I found this really awesome, however if you are looking for a chunkier finish I would cut them a tad bigger then what is pictured below.

I added 2 jalapeños and it was bit spicy for us. The spiciness was muted in the leftovers though and that is when it was just right! If you are not into spiciness at all, of course just omit the jalapeño all together.

As mentioned above, this chili gets better and better everyday in leftovers! It is a great meal to make at the beginning of the week to have a healthy lunch for the next few days.

I tend to keep chili simple because a speech professor once told me the acronym K.I.S.S. or keep it simple stupid! This sticks to me with chili because when folks are looking for good chili recipes they don’t want to have to go to the grocery store and buy ingredients that they will use 1 tablespoon of and never see again because it is so far back in the pantry.

I have found (thanks to the back of a Goya bean can) that 2 Tablespoons of cumin, 2 Tablespoons of chili powder, and 2 teaspoons of adobo seasoning are the PERFECT spice combo for chili. This is my go-to amount of spices and it has never failed me. You can certainly play around with it but that combo will give you just enough flavor without being overpowering.

Then we have this close up shot that is so detailed you can literally see that I cut the avocado with a butter knife. Sheesh that expensive macro lens was worth it!

What I love about these Blueberry Crumble Bars:

You can totally dress them up by cutting them a bit smaller and serving them in a fancy cupcake liner

Blueberries just happen to be in season right now and are super cheap 🙂

As far as baked blueberry items go, these are a favorite of mine by a landslide! I used the same crumble dough last year with my Fresh and Easy Peach Preserves inside and I must say, the blueberry bars win! It might have been the fact that I used more filling but it also might be that I really dig the perfectly sweet/tart blueberries + cinnamon + big clumps of brown sugary dough. Who wouldn’t totally fall in love with these? Oh that’s right… my children. You know, the kids who will eat blueberries frozen or fresh but will not touch a Blueberry Crumble Bar?? Yeah. Them. Seriously.

Speaking of kids, I’m about to have another one very soon! If you’ve been wondering where the heck I’ve been let me just put it to you like this…. I’m huge. Massive. Pregnant as ever. And cooking as of late has been a little hectic. Heck… everything has been a little hectic. The other day I even Googled the phrase “Pregnant belly got hot while cooking” because opps, it was pressed up against the stove and it didn’t even cross my mind that maybe that was a bad thing until I was already done. Dr. Google told me that the amniotic fluid around the baby is temperature regulated and I should have no fear. Whew! Thank you amniotic fluid for saving me on that Mommy fail moment! What would I do without Dr. Google?

Notes About the Recipe

These bars are not overly, sickeningly sweet. Every. Single. Time. I eat a store bought fruit bar I end up with a stomach ache. Not the case here!

Do NOT… I recipe.. Do NOT try to cut the bars right out of the oven or you might end up with a purple colored disaster! I let the bars cool for a good 45 minutes-1 hour before even looking their way or thinking about cutting them. I know, it is tempting, but don’t do it! 🙂

Parchment paper is also a must here. I know, I hate it too because it always wants to roll up but press that parchment paper down and make it work!

The dough is a great base for various fruits. If you get creative and decide to try another variety, give me the deets in the comments. I’d love to hear what you did!

Recipe inspiration from Whole Grain Fruit Filled Bars, right out of the Weelicious Lunches cookbook by Catherine McCord of Weelicious. Thanks for the inspiration!

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